White Tea - China Pai Mu Tan tea

Pai Mu Tan is one of our most popular Teas, as well as being one of the most popular White Teas in the world, period. It comes from a particular tea plant known by the names Chaicha or Narcissus, which grows predominantly in the Fujian Province of China. Pai Mu Tan is sometimes recognised as a Peony Tea. It’s large, long leaves appear Green in colour but it is unmistakably a White Tea when it comes to taste; in fact, it is a common misconception that White Tea is named after the colour of the tea leaves when brewed, which is not true.

Meanwhile, there is no dispute over the incredible health benefits of any White Tea including, of course, Pai Mu Tan Tea. When consumed as part of a healthy and active lifestyle, Tea can promote weight loss, improve cardiovascular health, and even offer anti-ageing properties. Pai Mu Tan Tea, in particular, is favoured for its shimmering amber tone and its almost-spicy taste. It is a real treat to the taste buds, and is one brew that shouldn’t be overlooked. 

Pai Mu Tan Tea, like any Tea, is harvested, usually by hand, before the plant’s leaves have had the opportunity to fully unfurl, the buds being young and tender. Its name derives from the silvery pekoe (hairs or dust) that grow on the unopened buds of the tea leaf, not from the colour of the brew as already referred. The processing of Pai Mu Tan Tea begins with withering, like any other White Tea, and like any other tea from the Camellia sinensis plant for that matter, but the leaves are not allowed to oxidise for a lengthy period of time.

The lack of oxidation plays an especially important role in the making of Pai Mu Tan Tea. The longer a tea is left to oxidise, the darker it becomes, and so White Tea has only a very, very limited oxidation time. And that is why White Tea is considered the least-processed of any tea, even over Green Tea. Naturally, this goes for Pai Mu Tan Tea, too.

Type of Tea: Loose Leaf White Tea.

Origin: The Fujian Province, China.

Brewing Instructions: Brew using freshly boiled water left to cool to temperatures between 80 and 90 degrees. Following this, infuse for 1 to 3 minutes.

How to Serve: The delicate taste of Pai Mu Tan Tea is best enjoyed without any accompaniments.

Tasting Notes: Pai Mu Tan carries lightly on the palate, offering fresh, delicate, grassy tastes with every sip.

Colour in Cup: Pale yellow liquor with green highlights, light in tone.

Benefits of Pai Mu Tan Tea: Full of incredible antioxidants. And much to the surprise of many, the antioxidants in any White Tea are superior to those found in Green Tea, making it the best choice for health-conscious tea connoisseurs. The most important antioxidant compounds found in Pai Mu Tan Tea are polyphenols, specifically ones known as Epigallocatechin gallate (EGCG).

EGCG has the ability to combat free radicals in the body, which are the product of natural human oxidation. Free radicals, when left unchecked, can wreak havoc on the body, increasing the risks of developing cardiovascular diseases and even cancer. But Pai Mu Tan Tea can counter the effects of oxidation by neutralising free radicals, thus reducing the risks of a number of chronic conditions included those aforementioned. It should be noted, however, that studies are still in the preliminary stages when it comes to the effectiveness of White Tea against cancer and as a result, The Kent and Sussex Tea and Coffee Company strictly does not endorse the consumption of Pai Mu Tan Tea, or any other tea, for this purpose.